Brioche Burger Buns

Makes 12-16 buns depending on size

2 tsp

dried Yeast


2 tbsp

Caster sugar


3tbsps

milk


450g

Gilchesters Unbleached White Flour


1 tsp

Salt


4 tbsps

butter softened


2

large eggs


280 ml

warm water


1

egg, beaten


Method

Combine yeast, sugar, warm water and milk in a bowl and stir. Leave it for 5-10 minutes until the mixture is frothy.

Tip the flour and salt into a large bowl and add the softened butter. Rub together until the mixture resembles fine bread crumbs. Make a well in the middle and add the warm yeast mixture and eggs. mix into a sticky dough with your hands then tip out onto a floured work surface. Knead for 10 minutes or until you get a nice soft bouncy dough. Place in an oiled bowl, cover with cling film and stand for 1 hour in a warm place or until dough ha doubled in size.

Turn out the dough on a floured surface and knead for 5 minutes until the dough is smooth and elastic. Divide the dough into 12-16 equal portions and knead into balls. Place the doughballs onto a greased baking tray, cover loosely with oiled cling film and let them rise again for about 1 hour or until doubled in size in a warm place. Pre-heat the oven to 200C and place a shallow baking tray at the bottom of the oven.

Take off the cling film and brush the buns with egg and sprinkle with sesame seeds. Pour a cup of water into he baking tray to create steam. Bake for 20 mins or until golden and baked through. Leave to cool on a rack.

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